Biscuit yoghurt slices with apricots

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 120 g sugar. Fold the egg yolks into the beaten egg white. Mix starch, flour and baking powder, sieve over the mixture and fold in. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Halve the lemon.

2. 2

   Squeeze the juice. Remove the sponge cake from the oven, remove from the paper and place on a large plate (with the paper side facing down). Soak gelatine in cold water. Lightly carve apricots crosswise and blanch with boiling water. Rinse under cold water, remove skin. Quarter and stone the fruit. Cut 6 apricots into small cubes. Cover and chill 6 apricots. Mix yoghurt, vanillin sugar, lemon juice, liqueur and 70 g sugar. Squeeze out the gelatine, dissolve and mix with 5 tablespoons of yoghurt. Then stir into the remaining cream and refrigerate for 15-20 minutes. Whip the cream until stiff.

3. 3

   Cut 6 apricots into small cubes. Cover and chill 6 apricots. Mix yoghurt, vanillin sugar, lemon juice, liqueur and 70 g sugar. Squeeze out the gelatine, dissolve and mix with 5 tablespoons of yoghurt. Then stir into the remaining cream and refrigerate for 15-20 minutes. Whip the cream until stiff. Straighten the sponge cake slightly and put a cake frame around it. As soon as the yoghurt starts to gel, fold in the cream and spread the cream on the base. Put the cake in a cool place for 4-6 hours. Cut the cake into 24 pieces. Cut 6 apricots into thin slices. Decorate pieces with slices and lemon balm

4. 4

   Straighten the sponge cake slightly and put a cake frame around it. As soon as the yoghurt starts to gel, fold in the cream and spread the cream on the base. Put the cake in a cool place for 4-6 hours. Cut the cake into 24 pieces. Cut 6 apricots into thin slices. Decorate pieces with slices and lemon balm

5. 5

   4 1/4 hours waiting time